Shrimp Curry with Yogurt and Peas | America's Test Kitchen

Ingredients

• 1/4 cup vegetable oil (canola oil)
• 1 medium onion, sliced thin
• 4 large cloves garlic, pureed
• 1 1/2 inch piece fresh ginger, peeled and pureed
• 1 1/2 pounds shrimp, peeled and deveined
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon table salt, plus more to taste
• 1/2 cup plain low-fat yogurt
• 1 cup plus 2 tablespoons chopped fresh cilantro leaves
• 1 jalapeño chile, stemmed and cut in half through the stem end
• 1 cup green peas (thawed if frozen, or fresh)